Lamb is simmered in a spicy tomato and cream sauce. This is a very mouthwatering dish that is easy to make. Serve with hot cooked rice or your favorite bread. You can even make a variation with chicken, salmon or beef.
| Preparation Time |
Cook Time |
Serves |
| 25 Minutes |
35 Minutes |
6 |
| Ingredients |
| 2 pounds boneless lamb shoulder, cut into 1 inch pieces |
| 1/2 teaspoon garam masala |
| salt to taste |
| 2 tablespoons butter, divided |
| 1 onion, chopped |
| 1/2 teaspoon ground turmeric (optional) |
| 1/2 teaspoon minced ginger |
| 1/2 teaspoon minced garlic |
| 1/2 teaspoon cayenne pepper, or to taste |
| 1 tablespoon tomato paste |
| 1 cup water |
| 1/2 cup heavy cream |
| 1 tablespoon honey |
| 1 cup chopped fresh cilantro |
| Cooking Directions |
| Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside. |
| Melt the remaining butter in the same skillet over medium heat. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. |
| Stir in the turmeric, ginger, and garlic. Cook and stir for 1 minute. Stir in the cayenne and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender. |
| Stir in the cream and honey. Transfer to a serving dish and garnish with cilantro. |
|
Labels:
Butter,
Lamb,
Main Course